Coconut Buckwheat Granola with Rose Petals
Prep time: 
Cook time: 
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Serves: 4 cups
Dry Ingredients
  • ¾ cup buckwheat (hulled groats)
  • 1 cup thick ribbon coconut
  • 1 cup fine coconut
  • 1 cup seeds (I used ⅓ cup pumpkin and ⅔ cup sunflower)
  • 2 Tbsp sesame seeds
  • ¼ tsp salt
  • ½ tsp ground cinnamon
  • 2 - 4 Tbsp dried rose petals (optional)
Wet Ingredients
  • 2 Tbsp coconut oil, melted
  • 2 Tbsp maple syrup
  • ½ tsp vanilla extract
  1. Preheat the oven to 300F. In a medium sized bowl, mix all of the dry ingredients until combined. In a small saucepan, melt the coconut oil over low heat until liquid. Whisk in the maple syrup and vanilla. Pour the wet ingredients over the dry and mix until well coated.
  2. Place the granola mixture on a large baking sheet and bake in preheated oven for 20 - 25 minutes, until the granola is golden. Once cooled, add the rose petals and mix to combine. Store in an airtight container for 1-2 weeks, or in the freezer for longer storage.
Recipe by The Bounty Hunter at